Brownie Bottom Cheesecake (Print Version)

# Ingredients:

01 - Box brownie mix, 1 standard package.
02 - Vegetable oil, 1/2 cup.
03 - Water, 3 tablespoons.
04 - Large eggs, 4, divided and at room temperature.
05 - Cream cheese, 16 ounces (2 8-oz packages), softened.
06 - Granulated sugar, 2/3 cup.
07 - All-purpose flour, 1 tablespoon.
08 - Vanilla extract, 1 teaspoon.
09 - Sour cream, 1/4 cup, room temperature.
10 - Heavy whipping cream, 1 1/4 cups divided.
11 - Powdered sugar, 3 tablespoons.
12 - Hot fudge sauce or chocolate ganache for serving, 1/2 cup.

# Instructions:

01 - Heat oven to 350°F. Grease a 9-inch springform pan and line bottom with parchment.
02 - Mix brownie mix, 2 eggs, water and oil following box directions. Pour into pan and bake 15 minutes until set.
03 - Beat cream cheese until fluffy. Mix in sugar, then blend in flour, vanilla, sour cream and 1/4 cup cream. Stir in eggs by hand one at a time.
04 - Pour over brownie base. Lower heat to 325°F and bake 45 minutes. Turn off oven, leave door closed 20 minutes, then crack door open 30 minutes.
05 - Cool to room temperature then chill 2-3 hours. Before serving, whip remaining cream with powdered sugar and top with whipped cream and fudge sauce.

# Notes:

01 - Mix eggs by hand to prevent cracks in cheesecake.
02 - Slow cooling helps prevent cracks and ensures even baking.
03 - Can be stored in fridge up to 5 days.

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